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Dynamics of Catering

Democratic, Autocratic, and Bearacratic
The three styles of managers
Managers who generally give out orders
without explanations and expect those orders to be
followed without question. This style works well when
you need immediate results, such as a chef operating
a line kitchen in a restaurant. The nature of the fast,
high-performance work makes this style necessary.
Managers who tend to focus on the total
process rather than the short-term, immediate results.
They want employees to be less dependent and more
willing to accept responsibility and show initiative to get
things done themselves. An autocratic style manager
may switch to a this style of management style when the
rush is over and he or she has time to involve employees
in decisions.
Managers who don’t tend to work well
in catering. This style involves enforcing rules and
procedures already in place. Catering is far too dynamic
a business to go by the manual. It takes flexibility,
and this doesn’t generally fit into the bureaucratic
management style.
formal catering occasions
weddings, dinner party, gourmet restaurants are all
1. First, pull the chairs all the way back from the table.
2. Next, lay a silence pad over the table itself. Some servers
make a silence pad with felt from the local fabric store.
You can also have a pad made for you. (Make sure the
pad is white so it won’t show through the lighter-colored
tablecloths.) It should extend beyond the table by at
least three inches all around.
3. Lay the tablecloth evenly over the silence pad. Smooth it
out carefully.
4. Return the chairs to their former position and line
them up.
To set a table you:
twirling it around a fork.tti is
The best way to eat spaghetti is
picking up a large soup bowl to drip the last drops, resting elbows on the table, salting or seasoning your food in front of the chef or before tasting them.
Unacceptable table manners are:
bread and butter
When serving a formal meal, the first item served is the
It’s shorter than a meat fork
How does a fish fork differ from a regular meat fork?
second wine.
Following the traditional order of service at a formal banquet setting, the caterer would serve the entr?e
after serving the
Which kind of food service is the most expensive and requires the largest staff of skilled servers?
place a small spoonful of caviar on your plate, then put the caviar on toast using a knife.
The accepted way to eat caviar is to?X
finger sandwhiches, asparagus, and crispy bacon.
It’s sometimes permissible to eat what foods with your fingers:
at a formal buffet, desserts are served to the table. at an informal buffet, the guests walk up to the buffet to get their desserts.
The difference between a formal buffet and an informal buffet is:
To use a finger bowl, lightly dip the fingers of one hand, and then the other, in the water.
How are finger bowls used?
1 inch.
How far should cutlery be lined up from the edge of the table in a formal table service?
cover your open with a napkin and remove it discretely.
If you find a bone or foreign matter in your food after you’ve already put it in your mouth, you should:
What is often served as a palate cleanser between courses?
Be sure to have extra vegetables on hand. You can use
them to create a last-minute side dish when your soufflé
flops or when vegan or vegetarian guests show up that
you were unaware of.
• Have a variety of dishes.
• Have last-minute dessert ingredients on hand, such as
ice cream and liqueurs.
To avoid disaster chefs should always:

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